Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6

How to Make It

Step 1    

Light a grill. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes.

Step 2    

In a food processor, puree the parsley leaves with 1/4 cup of the olive oil and scrape the puree into a medium bowl. Add the walnuts and onion to the food processor bowl and process to a paste. With the machine on, slowly add the remaining 1/4 cup of olive oil. Stir the paste into the parsley puree and season with salt and pepper.

Step 3    

Brush the dorado fillets with olive oil and season with salt and pepper. Grill the fish over a hot fire, skin side down, until the skin is crisp, about 2 minutes. Turn the fillets and grill until just cooked through, about 3 minutes longer. Transfer the fillets to plates. Spread the walnut-parsley pesto over the fish. Top with the olives and preserved lemon and serve.

Chef's Notes

Preserved lemons are available at specialty and Middle Eastern markets.

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